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Wednesday, June 25, 2014

Penang Hokkien Mee / Prawn Mee 槟城福建虾面

After collected enough prawn's head and shells, time to cook a good bowl of prawn noodles from scratch. I have posted this recipe long time ago but it was not in detail. This time I improve my old recipe especially the stock.

This time i added jicama or yambean into the stock, which give natural sweetness, this bowl of good stock has no MSG at all...﻿

then you have to prepare sambal chili paste﻿

add few spoon of sambal chili paste into the stock to give spiciness!﻿

in the same work, stir fry fresh shrimps, added some sambal chili paste, you have to cook the shrimps over high heat in order to get crunchy prawns.﻿

Also prepare some crispy shallots, don't know how to get crispy shallots, check recipe here.﻿

using the Rooster bowl to serve, give authentic feel to this noodles, yum!﻿

Hi Sonia, your Penang Hokkien Mee preparation is quite different from mine. I don't fry the prawn shells. This is my family's favourite noodle. We ate a big, big bowl each time when we cooked this at home. My relatives request that we cook this during CNY when all came visiting.

hi sonia, i hv never tried making har mee at home,always look very tedious to me..but would like to try out this sambal cos i always cant seem to get the right taste. btw, i have also tried out your cottage pie which was published in the magazine, love it, it was good and posted too. thanks!